Mediterranean Salmon Quinoa Salad
I have been running around like a crazy person this morning! I have been traveling for work the last few weeks and now we are heading out for our vacation to Prague. I’m sure I’m forgetting something but we will make due. I’ll post pictures on my Instagram stories while I’m gone and have a whole wrap up of the trip in a few weeks.
Now let’s talk about this Salmon dish! It is a great dish for a family style meal or mix and match for those with picky tastes. Incredibly light but fulling, which is my favorite kind of meal. If you aren’t a salmon fan, sub out for a thick white fish like cod but make sure to season your fish a little more than what I’ve suggested for the flavorful salmon.
Mediterranean Salmon Quinoa Salad
Serves 4
1 large sweet potato
½ cup quinoa
1 can chickpeas
1 bell pepper
1 bag (12oz) broccoli slaw
20 cherry tomatoes
2 avocados, sliced
3 TBS red wine vinegar
1 ½ TBS Olive Oil
1 tsp minced garlic
Juice of 1 small lemon together
4 filets of salmon (1 pound total)
Olive Oil for cooking
Salt and Pepper to taste
In a sauce pot, cover sweet potato (whole with skin) with water and boil for 15 minutes
In another pot, cook ½ cup quinoa in ¾ cup broth or water. Bring to a boil and reduce to a slow simmer for 15 minutes. Set aside
While potato and quinoa cook, drain beans and rinse, chop bell pepper, and slice cherry tomatoes.
Preheat oven to 400
Drain the water from the sweet potato and without burning yourself, quarter the sweet potato so it is in 4 large strips (like fries)
Add potato, chickpeas and bell pepper on a pan with a nonstick mat.
Drizzle beans and pepper with ½ TBS olive oil and 1 tsp Italian seasoning
Bake all for 15 minutes. Remove chickpeas and pepper and continue to let potato cook for another 5-10 minutes until tender and starting to brown on the edges
Take out salmon and pat dry
Remove skin (if you want, completely optional)
Season fish with salt and pepper
Mix 3 TBS red wine vinegar, 1 ½ TBS Olive Oil, minced garlic, and juice of 1 small lemon together
In large bowl, mix quinoa, broccoli slaw, chickpeas, bell pepper, and tomatoes. Mix in the dressing and toss.
In a skillet, large enough to accommodate the salmon (or split into two sessions), heat ½ TBS olive oil over medium heat
Add salmon, skinned side up, and cook until the color of the fish has changed half way up the side (~ 4-6 minutes depending on thickness). Do not rotate or check the fish.
Flip the Salmon and cook an additional 2 minutes
Divide the quinoa mixture onto four plates or bowls. Alternatively, you could serve family style on a platter.
Add the tomatoes, sweet potato, and avocado slices
Serve
